Easy Dutch Oven Roasted Chicken with Vegetables
Some dinners don't need to be complicated to bring everyone to the table.
A whole chicken, a few vegetables, butter, garlic and herbs, that's really all you need. Throw everything into a Dutch oven, let the oven do the work, and a little over an hour later you have the kind of dinner that makes the whole house smell good.
Add a loaf of homemade sourdough for soaking up all those buttery lemon and herb pan juices, and this is my kind of meal: simple, homemade and meant to be shared.
Dutch Oven Roast Chicken
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes–1 hour 30 minutes
Serves: 4–6
This Dutch Oven Roast Chicken is one of those recipes you can come back to again and again. A whole chicken is seasoned simply with butter, garlic, lemon and herbs, then roasted over onions, carrots and celery until the skin is golden and the meat is juicy and tender.
And maybe the best part? All of those juices collect in the bottom of the Dutch oven, creating the most flavorful vegetables and pan juices, perfect for serving with a thick slice of homemade sourdough.
SOURDOUGH SIDES -
Apple Brie Balsamic Stuffed Sourdough – Acts of Sourdough
Honey Jalapeño Sourdough Loaf – Acts of Sourdough
Sourdough Croissant Loaf – Acts of Sourdough
Lemon Poppyseed Sourdough Loaf – Acts of Sourdough
Sourdough Discard Dinner Rolls – Acts of Sourdough
The Secret to Crispy Skin
The biggest trick is surprisingly simple: dry your chicken really well.
Moisture is the enemy of crispy skin. I like to pat the entire chicken dry before adding the butter and seasonings.
And don't put the lid on your Dutch oven. We're using the Dutch oven to hold in all those beautiful pan juices, not to steam the chicken.
A Few Tips & Tricks
Use a meat thermometer. Whole chickens vary in size, so temperature is much more reliable than cooking time.
Don't chop your vegetables too small. They're going to spend more than an hour underneath the chicken, so large pieces hold up much better.
Don't waste those pan juices. Spoon them over the sliced chicken or soak them up with sourdough. You can also turn them into a quick gravy.
Add more garlic than you think you need. A whole head of garlic cut in half and roasted alongside the chicken becomes sweet and buttery. Spread the roasted cloves right onto your sourdough.
Let the chicken rest. Give it at least 15 minutes after roasting before carving.
What to Do with Leftovers
This is also one of my favorite meals to intentionally make extra of.
Shred leftover chicken and use it for chicken noodle soup, chicken pot pie, sandwiches, quesadillas, salads or a quick chicken-and-sourdough dinner the following night.
Save the bones, too! You can use the carcass along with vegetable scraps to make homemade chicken stock.
Can I Make This Without a Dutch Oven?
Absolutely. A large cast-iron skillet or roasting pan will work, too. You simply want a pan large enough to hold the chicken and vegetables without crowding everything together.
What Should I Serve with Dutch Oven Chicken?
This chicken can really be the centerpiece of an entire meal. Serve it with homemade sourdough, mashed potatoes, roasted vegetables, a simple green salad, or sourdough dinner rolls. And definitely put those pan juices on the table for dipping bread.
ENJOY! :)
Easy Dutch Oven Roast Chicken with Vegetables
Courtney Moody
6
5 minutes
1 hours 30 minutes
450
American
There’s something so comforting about a whole chicken roasting in the oven. The smell of garlic, herbs, butter, and lemon slowly filling the kitchen makes this one of those dinners that feels special without requiring much work at all.
It’s the kind of meal I love most, nothing fancy, just good homemade food that brings everyone to the table. Serve it straight from the Dutch oven with warm sourdough for dipping into all those lemony, herby juices, and dinner is done.
Ingredients
- 1 whole chicken (4–5 pounds)
- 4 tablespoons salted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 lemon sliced
- 1 medium yellow onion, roughly chopped
- 1 lb baby potatoes, quarted
- 3–4 carrots, cut into large pieces
- 3 stalks celery, cut into large pieces
- ½ cup chicken broth
Directions
Preheat your oven to 425°F (220°C).
In a small bowl, combine the melted butter, minced garlic, dried thyme, dried rosemary, dried oregano, kosher salt, and black pepper. Mix well to create a herb butter mixture.
Pat the chicken dry with paper towels to ensure crispy skin. Rub your butter and seasoning mixture over the whole entire chicken for the best flavor!
OPTIONAL: Stuff the cavity of the chicken with the lemon quarters and a few pieces of onion. This will infuse the chicken with flavor as it roasts.
In a large Dutch oven, arrange the remaining chopped onion, potatoes, carrots, and celery to create a bed for the chicken. Pour the chicken broth over the vegetables. This will keep them moist and flavorful during the roasting process.
Place the seasoned chicken breast-side up on top of the vegetables. Finish with slices of lemon on top. Cover the Dutch oven with the lid and transfer it to the preheated oven.
Roast the chicken for 1 hour. After 1 hour, remove the lid and continue roasting for an additional 30-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) in the thickest part of the thigh and the skin is golden and crispy. Baste the chicken with the pan juices halfway through this time for extra flavor and moisture.
Once done, remove the Dutch oven from the oven and let the chicken rest for about 10-15 minutes before carving. Serve the chicken with the roasted vegetables and spoon some of the flavorful pan juices over the top!
